I write about the things I love. Mostly.

Shawarma and Hummus

I have not posted anything in awhile because of my work schedule. I just want to sleep and rest most of the time because eversince we came back from South Korea, all I ever did was work work work…hoping to save up for the next big trip.

But enough about excuses. Today, I wanted to make shawarma, and some hummus on the side. I found the recipes online and hoped it will turn out alright.

For this recipe, I used chicken and beef.

Ingredients

1 lb boneless skinless chicken breasts (2 large breasts)

1 lb boneless skinless chicken thighs (4 large thighs)

6 tbsp extra virgin olive oil, divided

2 tsp cumin

2 tsp paprika

1 tsp allspice

3/4 tsp turmeric

1/4 tsp garlic powder

1/4 tsp cinnamon

Pinch of cayenne

Salt and black pepper

I mixed all the spices together in a bowl, placed the sliced chicken in a bag, added the mixed spices and olive oil, before refrigerating. You can either fry or bake it.

Basic Hummus Recipe

2 x 400g cans of chickpeas (reserve the liquid and a few chickpeas for decorating)

4 tsp. Tahini (I made my own Tahini paste)

2 Garlic cloves crushed

1 tsp. crushed sea salt

6 tbsp. Extr Virgin Olive Oil (and extra for drizzling)

3 1/2 tbsp. Freshly squeezed lemon juice

Paprika (optional)

Parsley leaves (optional)

Rinse the chickpeas in coldwater and tip it into the food processor. Add the rest of the ingredients and add 7 tbsps. of the liquid.

Once smooth, transfer to a dish and drizzle with olive oil. Sprinkle with paprika and add parsley for color.

Tahini Paste

1 cup Sesame Seeds

2 tbsp. Olive oil or sesame oil

Toast the sesame seeds in a skillet stirring occasionaly with a wooden spoon until they are lightly colored. Remove from heat and let it cool.

Place the seeds in a food processor. Add the olive oil. Process for 2 to 3 mintues until it turns into a crumbly paste.